Love carrot cake? Then you HAVE to try these healthy carrot muffins! Moist, tender, and warmly spiced, they’re a delicious breakfast or on-the-go snack.
These carrot muffins combine two of my favorite things: carrot cake and muffins! They’re exactly what I want to eat on a spring morning (or any morning, really). They’re moist, warmly spiced, and studded with chewy raisins and crunchy walnuts. Seriously, who wouldn’t want to start their day with one of these?
If you need a little last-minute something to round out your Easter menu tomorrow, I think these carrot muffins would be perfect. But if you don’t celebrate Easter, or if your menu is all set to go, I hope you’ll find a time to make them anyway. I adore all the muffin recipes we have on the blog, but this one might just be my favorite. Fingers crossed you love it too!
Carrot Muffins Recipe Ingredients
Here’s what you’ll need to make this carrot muffin recipe:
- Carrots, of course! They make the muffins super moist and add sweet, earthy carrot cake flavor. Shred them on the large holes of a box grater.
- All-purpose flour, whole wheat flour, and almond flour – Whole wheat flour gives the muffins a whole grain punch, while the all-purpose and almond flours make them moist and tender.
- Baking powder and eggs – They help the muffins puff up as they bake.
- Cinnamon, nutmeg, ginger, and vanilla – They add warm, spiced depth of flavor.
- Almond milk – Or any milk you like! My homemade oat milk would work well here too.
- Avocado oil – If you don’t keep avocado oil on hand, feel free to use another neutral oil here. Vegetable, grapeseed, or canola oil would work great.
- Cane sugar – It makes the muffins lightly sweet.
- Walnuts – For crunch!
- Raisins – They add chewy texture and sweet flavor to these healthy carrot muffins.
- Whole rolled oats – I love topping my carrot cake with cream cheese frosting, but these carrot muffins? Not so much. Instead, I sprinkle them with oats for a wholesome finishing touch.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Carrot Muffins
This carrot muffin recipe is SO simple to make! Here’s how it goes:
First, make the batter. Whisk together the dry ingredients in a medium bowl and the wet ingredients in a large one. Stir the shredded carrots into the wet ingredients.
Then, add the dry ingredients to the bowl of wet ingredients, and stir until just combined.
Be careful not to overmix! If you do, the muffins will be dense. Fold in the walnuts and raisins.
Next, divide the batter into the muffin cups. Use a 1/3-cup measuring cup to portion the batter into a greased muffin tin. Sprinkle the oats on top of the muffins…
And bake! Transfer the muffins to a 400°F oven, and bake until the tops spring back to the touch, or until a toothpick inserted into the centers of the muffins comes out clean. Let them cool in the pan for 10 minutes, and then transfer them to a wire rack to cool completely.
That’s it! Enjoy these carrot muffins on their own for breakfast or a snack, or serve them as part of a larger brunch. They pair nicely with savory breakfast fare like a frittata, a breakfast casserole, or scrambled eggs and a big bowl of fresh fruit. If you have any carrot muffins leftover, store them at room temperature for up to 2 days. After that, pop them in the freezer. They thaw perfectly for an on-the-go breakfast or healthy snack!
More Favorite Muffin Recipes
If you love these carrot muffins, try one of these easy muffin recipes next:
Carrot Muffins
Serves 12
These healthy carrot muffins are a delicious breakfast or snack! They’re moist, fluffy, and warmly spiced. They keep well at room temperature for up to 2 days. After that, pop them in the freezer. They thaw perfectly!
- 1 cup all-purpose flour, spooned and leveled
- ¾ cup whole wheat flour, spooned and leveled
- ½ cup almond flour, spooned and leveled
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
- ⅔ cup unsweetened almond milk
- ½ cup avocado oil or neutral oil
- 2 large eggs
- ½ cup cane sugar
- 1 teaspoon vanilla extract
- 3 cups grated carrots
- ½ cup chopped walnuts
- ½ cup raisins
- ¼ cup whole rolled oats, for sprinkling on top
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Preheat the oven to 400°F and grease a 12-cup muffin tin.
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In a medium bowl, whisk together the flours, baking powder, cinnamon, ginger, nutmeg, and salt.
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In a large bowl, whisk together the almond milk, oil, eggs, sugar, and vanilla. Stir in the carrots.
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Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts and raisins. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups. Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.